Vegetable stock recipe

Ingredients (nutrition)

• 1 1/2 tablespoons olive oil
• 2 chopped carrots
• 2 coarsely chopped leeks
• 1 chopped russet potato
• 1 chopped celery stick
• 2 garlic cloves, cut into halves
• 2 pt water
• 2 oz dried red lentils
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 1/2 tablespoon light soy sauce
• pinch of dried thyme
• 7 sprigs of fresh parsley

Preparation (instructions)

1. Grease casserole dish with oil and place over a medium heat.
2. Saute carrots, leeks, potato, celery and garlic until lightly browned.
3. Add water and remaining ingredients.
4. Bring to boil, reduce heat, uncover and simmer for 1 hour.
5. Strain through sieve and allow to cool before chill in refrigerator overnight.

Servings: 18 fl oz

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